This slow-braised wild boar stew is a hearty country-style dish made with marinated wild boar, red wine, bacon, vegetables, herbs, and black olives. Long, gentle cooking creates a dark, glossy sauce and tender pieces of meat with deep woodland flavor.
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Overview
Preparation
40 min
Cooking
210 min
Total time
250 min
Servings
6
Marinade
Yes
Difficulty
Intermediate
Ingredients
Find the full list of ingredients and adjust quantities automatically.
Recommended cut
perna ou pá de javali em cubos
Cuisine type
France
Dish profile
Slow-cooked, rich, strong sauce
Adjust quantities
Quantities update automatically.
portions
Preparation
15 min
The day before cooking, place the wild boar, sliced onions, carrots, crushed garlic, tomatoes, bacon lardons, bouquet garni, 1.5 liters of the red wine, 1 teaspoon salt, and a generous grinding of black pepper in a large non-reactive bowl or container. Mix well, cover, and refrigerate for at least 12 hours and up to 24 hours.
10 min
Lift the wild boar and bacon out of the marinade and pat them dry with paper towels. Strain the marinade, keeping both the vegetables and the liquid. Remove and discard the bouquet garni if it has fallen apart; otherwise keep it for the stew.
25 min
Heat the olive oil in a large heavy casserole or Dutch oven over medium-high heat. Add the bacon and cook until lightly browned. Add the wild boar in batches and sear well on all sides until richly colored. Do not overcrowd the pan. Season lightly with salt and pepper as you go.
10 min
Lower the heat to medium. Add the reserved onions and carrots to the pot and cook for 6 to 8 minutes until softened and lightly caramelized. Stir in the garlic and tomato paste, if using, and cook for 1 minute more.
90 min
Return all the meat and bacon to the pot. Sprinkle over the flour, if using, and stir for 1 minute. Pour in the reserved marinade liquid and the remaining 500 ml red wine. Add the tomatoes, bouquet garni, and black olives. Bring just to a gentle simmer, skimming any foam if needed.
30 min
Cover with a lid slightly ajar and cook over very low heat for 1 hour 30 minutes, stirring once or twice. The stew should barely bubble. Continue cooking for another 45 to 60 minutes, or until the wild boar is tender but still holds its shape.
90 min
Let the stew cool, then refrigerate for several hours or overnight. The next day, remove any excess fat from the surface and reheat very gently for 20 to 30 minutes. Taste and adjust the seasoning before serving.
Tips
Plating
Pairings
Creamy mashed potatoes
Their smooth texture absorbs the rich red wine sauce beautifully.
Soft polenta
A classic partner for slow-braised meats with deep savory sauces.
Buttered tagliatelle
A simple pasta side that lets the stew remain the star.
Braised red cabbage
Its sweetness and acidity balance the earthy flavor of wild boar.
Food & wine pairing
FAQ
Shoulder is the best choice for wild boar stew because it has enough connective tissue and flavor to become tender and rich during slow braising.
Yes. In fact, it is better made a day ahead. The flavors deepen overnight, and reheating gently the next day improves the overall taste and texture.
For this recipe, yes. A red wine marinade helps season the meat, tame its stronger gamey notes, and start tenderizing it before braising.
Yes. Venison shoulder or beef chuck can be used with similar cooking times, though the final flavor will be different.
It is ready when a fork slides in easily and the meat feels tender without falling completely apart. Tough wild boar simply needs more gentle cooking time.
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